Red Lentil Pasta with Lemon Pesto

Red Lentil Pasta with Lemon Pesto

3 - 3 people
10 min
10 min
A protein-packed Gluten Free pasta dish made with red lentil pasta and tossed with a delicious lemon pesto, spring peas and goat cheese. Recipe by Jillian Fenton of Simple Sassy Scrumptious

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Ingredients and Method


  • 1 Package Veggie Pasta
  • 2 tbsp Lemon Pesto
  • 3 ounces Sugar Snap Peas Shelled
  • 2 ounces Goat cheese Crumbled


  1. Cook Veggie Pasta according to directions on package, about 4-6 minutes in boiling and salted water.
  2. While the Pasta is cooking, shell the peas.
  3. Drain pasta reserving ¼ cup of the pasta water. Toss with the Pesto Al Limone and slowly add reserved cooking water until you get to a sauce consistency you like.
  4. Fold in shelled sugar snap peas and goat cheese.
  5. Spoon pasta mixture into serving bowls and top with additional shelled peas and goat cheese crumbles.
  6. Enjoy!
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